BIG OLE BILL'S CHICKEN CORN NOODLE SOUP

Steps:

• 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2. Add all spices and herbs
• 3. Add enough water to cover chicken
• 4. Cover pot and bring to a boil over high heat
• 5. Reduce heat to medium and cook 1 1/2 hours
• 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8. Cook the noodles in the broth and remove from pot saving broth
• 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10. Heat olive oil in large pot over medium-low heat
• 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12. Add the reserved broth and the box of chicken stock to pot
• 13. Stir in the poultry seasoning and bring to a boil
• 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16. Serve and enjoy!